My Spanish Kitchen: Gazpacho

Cut the green pepper, red bell pepper, and cucumber into manageable pieces for the blender.

Add the padron pepper to the blender for a potential spicy kick.

Include a variety of tomatoes, such as san marzanos and green zebras, into the blender.

Add 1/4 onion and 1/2 garlic to the blender.

Add 1 tablespoon of sherry vinegar and 1 teaspoon of sea salt to the mixture.

Add a small piece of fresh baguette to the blender for texture.

Pour in 200 milliliters of water, adjusting as necessary for thickness.

Blend all ingredients until smooth.

Taste the mixture and adjust seasoning if necessary, adding pepper if desired.

Chill the gazpacho for a couple of hours or overnight for best flavor integration.

Garnish with diced red and green bell peppers, fried onions, and a drizzle of olive oil before serving.

Equipment Needed

Dietary